Description
This One Pot Sticky Coconut Rice & Chicken recipe is a flavorful and satisfying dish that combines tender chicken thighs with fragrant jasmine rice cooked in creamy coconut milk. The sweet and savory marinade infuses the chicken with delicious Asian-inspired flavors, making it a perfect one-pot meal for any occasion.
Ingredients
Scale
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons neutral oil (such as canola or avocado oil)
For the Rice:
- 1 1/2 cups jasmine rice (rinsed)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup water
- 2 garlic cloves (minced)
- 1 tablespoon fresh ginger (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- Chopped fresh cilantro and lime wedges for serving
Instructions
- Marinate the Chicken: In a medium bowl, combine soy sauce, fish sauce, brown sugar, and lime juice. Marinate chicken thighs for 15–30 minutes.
- Sear the Chicken: Heat oil in a large skillet or Dutch oven. Sear chicken for 2–3 minutes per side until browned. Remove and set aside.
- Cook the Rice: In the same pan, sauté garlic and ginger. Add rice, coconut milk, water, salt, pepper, and marinade. Bring to a boil. Return chicken to the pan.
- Simmer: Cover and simmer for 20–25 minutes until rice is tender. Let sit for 5 minutes. Garnish with cilantro and lime wedges.
Notes
- You can use chicken breasts but thighs are more tender.
- For richer flavor, use all coconut milk.
- This dish pairs well with sautéed greens or pickled vegetables.
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 5g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
